I have only seen pictures/ videos of rations of the US, Canada and Germany (somewhat). But i am wondering what does Soviet, Japan, France, Italy, so on and so on. If you can send pictures of these rations and what there contents/ overall opinion of them.

The IJA was different in that the Japanese did NOT field the equivalent of a field kitchen. In garrison, soldiers from each squad & platoon were detailed to serve as cooks, but soldiers in the field were expected to cook for themselves. Often, soldier would pool their rations and have one of their number cook the rations for everyone in the squad or mess group.

For the IJA, the basic ration issue was uncooked rice. Both polished (white) and unpolished (brown) rice were issued, but the preference was for white rice, which kept longer and cooked faster. Officers and Senior NCOs usually got entirely white rice, but Enlisted Men normally received a mixture of rice & barley, intended to combat scurvy & beriberi. To this would be added canned meat or fish, vegetables (fresh, dried or pickled), beans, powdered tea leaves, and seasonings such as miso or soy.

The Reserve (B) ration contained 24 oz hardtack packed in 3 small muslin bags, and could only be eaten by order of an officer.

Later in the war two types of specially packaged combat rations were introduced, consisting of prepared food packed in paper or cellophane as a complete meal. The first contained several rectangular cakes, each about 3¾" x 3½" x 1¾", wrapped in a single brown crepe paper package tied with twine. The package contained 5 - 6 hard cakes of compressed wheat or barley, 3 - 4 thin cakes of sugar, 3 cakes of dried fish, and 1 or 2 cakes of dried, salted plums.

The second package was made of a transparent cellophane bag tied at each end, with two thin brown paper sacks inside, each sack containing 2 cakes of compressed fish & vegetables and a small sack of finely milled pre-cooked & sweetened rice flour.

However, with long supply lines under constant attack by US aircraft & submarines, the ration in the field was far less - usually about a cup and a half of dry, uncooked rice, about 4-5 ounces of canned or dried meat or fish, and whatever vegetables were available locally.

Most IJA units, cut off from Japan, "requisitioned" (i.e. seized) food supplies from the local populace and set up their own farms. Thus condemning many indigenous inhabitants to a slow death by starvation.

As more information comes out about IJA conduct during WW2, it is evident that many Japanese soldiers, faced with starvation, resorted to cannibalism - both of natives and POWs. Most of this information was available both during and immediately after the war, but was usually supressed so as not to cause trauma to the families of the victims. Cannibalism was not an official policy, but the practice occurred in almost all theaters, particularly in the Pacific and in Burma. However, at least one senior Japanese officer (Lt. Gen. Yoshi Tachibana) was tried and hanged in 1946. Interestingly, since military and international law did not specifically address the crime of cannibalism, Tachibana was tried and convicted for the crimes of murder and "prevention of honorable burial."

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"I think," said Christopher Robin, "that we ought to eat all our Provisions now, so that we shan't have so much to carry."

The Finnish Army in WW2 used a simple ration scale based on German and Swedish regulations, with modifications according to national tastes. During the Winter War of 1939-40, Finland was able to maintain the peacetime norms set forth in the regulations. However, during the Continuation War of 1941-44, these had to be drastically modified in order to meet the changing situation of modern warfare.

Ration scales originally consisted of two classes: the garrison ration and the field ration. Beginning with the Winter War, this was expanded with the addition of Combat and Patrol rations. Special purpose rations, such as the Arctic ration, Flight ration, and Armored Troops ration were added during the Continuation War.

Although the components were similar, the field ration made wider use of canned, dried, and preserved foods, and the allocations differed slightly. Combat and Patrol rations consisted almost entirely of dried and canned products.

Finnish soldiers mostly relied on field kitchens, and typically each company-sized formation had a field kitchen of its own. Due to their equipment, field kitchens made mostly soups, stews and porridges.

The most staple source of nourishment was bread, which was usually rye-based "crisp bread" ("näkkileipä"). This was for two reasons: (1) bread of this type remaines edible for months or even years, so there was much less storage and supply problems than with common bread. And, more importantly, (2) Finnish military authorities felt that crisp bread was both more nutritious AND easier to digest than regular bread.

According to the prewar ration scale, the bread ration was 500 grams per man per day; this changed periodically during the war according to availability and conditions. The daily rations also included sausages, biscuits, dried peas and similar non-perishables. "Iron rations" (btw: the Finnish term is "rautaisannos", which is a literal translation) were sometimes issued, typically for operations in which the field kitchens could not accompany the troops), but their issue was not common. Tobacco was not part of the ration issue during Winter War, but was included during the Continuation War.